Connecticut western news., 1887-01-05

purpose of determining the question of which Is the best and wholesomest of these articles. The analyses and tess r,quiret were undertaken by Professors W. G. Tucker, of the Albany Medical College. and ". F. Mason. of the Rens- selaer Polytechnic Institute, of Troy chemists of tho highest standing and reputation, we'll known for their eXtenl- ed and valuable services as public qua iysts. Messrs. Tucker and Mason, the Journal stated, had been directed to procure from dealers in Albany and Troy packages of baking powder, to analNze and critically examine them, and |" make their reports of facts found en- tirely without bias or favor
 The report proved Il matter of interest and Importance, and was widely copied and commented upon. From the facts presented housekeepers had no difficult ty in determining for themselves the best 'tmd most wholesome baking powder to use. The Journal, its facts having been questioned by q local baking powder manufacturer, returns 70 the subject and publishes the following interesting in trrview with Prof. Tucker. The facts before stated are reailirmed and empha- sized in the most breezy manner:
 A Journal reporter recently visited Prof. Tucker for the purpose of gaining further information in reference to the baking powder question. He was found m the extensive laboratory of the Medi-
 al College, hard at work, but good naturedly submitted to an inquisitorial interview, the substance of which, here given. will be found of interest.
 Doctor" said the reporter. ''it ap- hears that one of our local baking pow der manufacturers attempts to discredit the report some time ago published ln the Journal with reference to baking powders, for which the analytical ex aminations were made by yourself and I Prof. Mason. Were your analysis and | opinion printed correctly?"
 "They were" replied Prof. T:,cker, ''literally."
 ''Is there any part of the report, or of vour views expressed therein, that you would modify ?"
 Not word. My examination was most carefully and accurately made; tue deductions l drew from the tests were the inevitable ones, and the opinions l expressed were unquestinnablv correct. You say, Doctor, that the Royal baking powder is superior to any other baking powder which you have exam
 med ?"
 That Is my report.
 Have you examined many other ,aking powders ?'
 "Quite number"
 "Wherein. Doctor, consists this su periority which you find in the Royal
 ,ver other brands ?"
 "As stated in my report, in the great purity of its ingredients, in the unques- iioned propriety and wholesomeness of hose ingredients, in the exact propor lions of the same, and the chemical ac-
 ,uracy and skill with which they have
 Deen combined. As 1 said before, 1t iS 1 believe, n baking powder 'unequaled for purity, strength and wholesome sleSs
 "Doctor. the Journals lady readers would like you to inform them what are
 he peculiar virtues of a good baking
 powder over other and more ola-fash ;oned methods of raising bread, biscuit and cake ?'
 That would require a long answer, ,ometiing in the nature of lecture
 iri"tlv, however, the advantage of such baking powder over yeast consists iu
 it NltA'N'i "oih ID tNtttii BltSutS III preservation of some of the best ele.
 uents of the flower which are destroyed in the production of the carbonic acid
 sas by the use of yeast, and in the alb Solnte certainty of sweet, light and di- sestible food. Over over methods for luick raising, the merits of pure bak- tug powder are great. It is always ready Sor use. the acid and alkali are combinei m nt f,,, ma. al. ~eSults. or to render the largest amount If leavening gas ant leave nothing more than neutral reSidum, which is not l he result where cream of tartar and soda are bought separately and mixed lu the kitchen, for it will always ocrnr | where this is done that one or the other | f these substances will predomlnnte making the food yellow. heavy, bitter nd unwholesome. Besides the cream | of tartar which can be procured by the musskeeper is mostly adulterated, al | ling to the uncertainty of the results or 'he unwholesomenesS of the food All these difficulties are avoided in the use pf pure, properly-made baking pow 1 Ter"
 Will baking powders keep? How long will they hold their strength ?' If properly made. until used. A perfrct haking powder must combine Superlative strength with power to re- tain 1t indefinitely. Baking powders are generally robbed of the necessary | preserving agent in order to give pres ent strength, or else have their efficiency | largely destroyed by the addition of large quantities of flour to prevent pre- mature decomposition. The method by which both these qualities are retained m the highest degree produces the per ! feet article. and this l believe is fully ! accomplished in the Royal baking { powder. I have seen an analysis of a ! baking powder which showed 2l per cent. of Rnchelle salts. The baking [ powder was not fresh. and because of the improper manner in which 1t hal ] been made the ingredients hi,a comhin l nd, forming the purgative salt. l give ! this as an illustration of those baking 1 powders whose keeping qualities are sacrificed to present strength. How tu get both strength and keeping quality ! is the secret of baking powder success. !"
 Doctor. what about ammonia in bak { ing powder ?"
 : "Sesqui carbonate of ammonia is some times used in the higher class of baking powders.
 'Is it injurious or objectionable ?" ! ''Nonsense! Quite the contrary. It has been used forgenerations in the finest food. It is very volatile agent Heat ! entirely evolves 1t into gas, leaving uo residuum. Were 1t used in sufficient quantity to do the entire work of aer,,- ! tion, I am inclinei to believe it wunld ! be the acme of leavening agents. Some I pt the highest authorities, as Hassall, ] recommend its exclusive use for this i pnrpose in preference to yeast or other ] kin,ls of l,,nyen It Is universally nl-